- 1 medium cauliflower head, cut into florets
- 1 1/2 cups tomato sauce
- 1 1/2 cups shredded mozzarella & cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 medium tomato, diced
- 1/3 cup milk
- A handful fresh basil leaves, chopped
- olive oil
- salt and black pepper
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
In a large mixing bowl, gently toss the cauliflower florets with olive oil, salt, and black pepper until evenly coated.
Spread the cauliflower in an even layer on the baking sheet.
Roast in the oven for 25-30 minutes, tossing halfway through, until lightly golden. Remove from the oven.
In the meantime, mix together the tomato sauce, diced tomatoes, milk, Parmesan cheese, half of the chopped basil, half of the mozzarella and cheddar cheeses, pepper, and salt if needed.
Transfer the roasted cauliflower florets to an 8x8-inch baking dish. Add the sauce and toss until fully coated.
Top with remaining mozzarella and cheddar cheeses.
Lower oven temperature to 350°F and bake in the oven for 25-30 minutes.
Then turn the broiler on and broil for 1-2 minutes until the cheese is golden and bubbly.
Remove from the oven, sprinkle with remaining basil leaves, and serve.